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Adraki lamb chops with spiced potato mash

This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now that I have found a lactose free yogurt I could also enjoy this within the recipe as well.

Serves 4
45 minutes to make, plus overnight marinating

Ingredients

8 best-end trimmed lamb chops

For the marinade

1tbsp vegetable oil

3cm piece fresh ginger, grated

1/2 tsp each turmeric and garam masala

1 tsp each cumin and coriander seeds, toasted

2 tbsp natural yogurt

1 green chilli , finely chopped

Juice of 1/2 lemon

For the mash

600g maris piper potatoes, quartered

50g butter

1 tsp black mustard seeds

2 garlic cloves, finely sliced

1 large ripe tomato, roughly chopped

2 tbsp double cream

Small bunch of fresh coriander, chopped

Method: How to make adraki lamb chops with mash

1. Combine the marinade ingredients in a shallow bowl. Add the lamb and turn to coat. Cover and chill overnight.

2. Preheat the oven to 180°C/fan160°C/gas 4. Put the lamb chops on a rack over a roasting tin. Cook for 20 minutes for medium, then rest for 5 minutes.

3. Meanwhile, boil the potatoes until tender. Drain, mash and set aside. Melt the butter in a small frying pan, add the mustard seeds, garlic and tomato. Cook for about 1 minute. Fold into the potato with the cream and coriander. Season.

4. Serve the lamb chops with the mash and some mint raita on the side.

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Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.’:-”